1. Bring a large pot of water to a boil. Carefully remove 6-8 large leaves from a head of cabbage. Blanch the leaves in boiling water for 2-3 minutes until pliable. Drain and set aside. 2. Heat 5ml olive oil in a skillet over medium heat. 3. Add 50g diced onion and cook until translucent, about 3 minutes. 4. Add 6g minced garlic and cook for 30 seconds. 5. Add 50g grated carrot and cook for 3 minutes. 6. In a bowl, combine the sautéed vegetables, 150g cooked brown lentils, 50g cooked brown rice, 5g chopped dill, 2g paprika, 1g salt, and 1g black pepper. 7. In another bowl, mix 150g crushed tomatoes, 15g tomato paste, 60ml vegetable broth, 5ml lemon juice, 1g salt, and a pinch of black pepper to make the sauce. 8. Place about 1/4 cup of the lentil mixture on each cabbage leaf. Fold in the sides and roll up. 9. Spread 50g of the tomato sauce in the bottom of a baking dish. 10. Place the cabbage rolls seam-side down in the dish and pour the remaining sauce over the top. 11. Cover with foil and bake at 375°F (190°C) for 35-40 minutes. 12. Garnish with 5g chopped parsley before serving.